DOCSLIB.ORG

Gukbab How to Cook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gukbab How to Cook How To Cook DIY RICE BALLS Using your hands, place 3 spoonful of the mixed LA BEEF SHORT RIBS Heat pan with 1 tablespoon oil and fry each rice onto your palm and roll into a ball shape. side 30 secs or air fry for 3 to 5 mins. SOTTEOK Microwave for 30 secs or in air fryer for BEEF / PORK / SQUID & Heat pan with 1 tablespoon oil and stir for SOTTEOK 3 to 5 mins. PORK BELLY BULGOGI 30 secs. SEAWEED ROLLS In air fryer for 3 to 5 mins or pan fry with BIBIMBAP (ALL) Microwave for 2 mins. Mix well with sauce. 1 tablespoon of oil until golden brown. For extra crispy, heat up a pan with oil and fry KIMCHI OR KIMCHI FRIED RICE Fry egg. Microwave rice for 1 min. Add salad each side for 30 secs. For quick warm up, and seaweed on the side, top with fried egg. SEAFOOD microwave for a 2 to 3 mins. PANCAKE AN-DONG JIM DAK Heat soup and chicken in a pot for 10 mins KOREAN CORN DOG Microwave for 30 secs, then deep fry (175'c) until boiling. Add vegetables, cook for for 3 mins or air fry (180'c) for 5 mins. another 10 mins on medium heat. TEOK-BOK-KI Boil the soup, rice cake, and egg in a pot for SPICY CHICKEN FEET, Heat in a pot until boiling, then keep stirring 4 mins, keep stirring. Add sliced onion, carrot for another 2 mins. GINSENG CHICKEN and cabbage, continue to boil for 2 mins. SOUP Garnish with spring onion (optional). GAL-BI JIM Heat short ribs in pot until boiling, add KOREAN Pre-heat oven (fan forced) to 175'c and bake potato noodles and cover with lid. Turn to FRIED CHICKEN for 5 to 7 mins or air fry for 5 mins. Mix well low heat and keep stirring for another 2 with your choice of sauce. mins. How To Cook DAE-JI GUKBAB Heat up soup and meat until boiling. BEEF BONE SOUP Heat up soup and meat, add rice cake and potato Place into bowl, garnish with spring noodles. Once it starts to boil, add half beaten egg SUN-DAE GUKBAB WITH RICE CAKE onion. Optional: Add chilli, prawn and boil for another 2 mins. Place into bowl, BYU-DAGI GUKBAB sauce, perilla powder as you like. garnish with seaweed and spring onion (optional). MINI BUDAE SOUP Heat up soup until boiling. Add rice cake and BEEF RIB SOUP Heat up soup and meat until boiling. ramen noodles until cooked. Place into bowl, add Add potato noodles, boil for 2 mins, cheese on top. place into bowl, garnish with spring onion (optional). KIMCHI JI-GAE Bring chilli stock, kimchi and onion to boil in a pot. Cook for another 2 mins (boiling). Place into bowl, garnish with spring onion, and a pinch of pepper. SPICY BEEF RIB SOUP Heat up soup and beef until boiling. Add potato noodles and rice cakes, BEEF BONE SOUP boil for 2 mins. Place into bowl, SUNDUBU JI-GAE Bring chilli stock, soft tofu, seafood to boil in a pot. garnish with spring onion (optional). Cook for another 2 mins (boiling) then add one SPICY BEEF BONE SOUP egg. Boil for another 1 min. Place into bowl, garnish with spring onion, and a pinch of pepper. SPICY BLOOD JELLY Heat up soup and meat until boiling. BEEF BULGOGI Heat up soup and all ingredients until boiling. Add SOUP Place into bowl, garnish with spring potato noodles and keep stirring for another 3 JI-GAE BEEF TRIPE SOUP onion (optional). mins. Place into bowl, garnish with spring onion and a pinch of pepper..
Load more

Recommended publications
  • Soup Recipes Index
    Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html
    [Show full text]
  • Traditional Bulgarian Cooking Free
    FREE TRADITIONAL BULGARIAN COOKING PDF Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 18 Traditional & Tasty Dishes • A Little Nomad BulgariaWhere to Eat. If Bulgaria has a national dish, it is certainly shopska salad, the queen of all Bulgarian food. This Bulgarian dish is simple and best eaten in the height of summer, when tomatoes are at their very best. It is somewhat similar to a Greek salad but the ingredients and preparation are slightly different. A true shopska salad is made of roughly chopped fresh summer tomatoes and cucumbers, plus sweet green peppers and red or green onions with a truckload of finely grated sirene cheese a local Bulgarian feta and some parsley on top. This coats each bite of salad with delicious, salty cheese — just how it should be. Fun fact: the salad is the same colors of the Bulgarian flag! Funner fact: It is often served with a shot of rakia at the beginning of a meal, which is how I think all future salads should be consumed, tbh. Banitsa is a traditional breakfast pastry or anytime snack. It is similar to borek which is found in other Balkan countries but the filling is a little different and so is the shape of Traditional Bulgarian Cooking pastry. Made of a phyllo dough brushed with butter, inside it houses a blend of Bulgarian dairy deliciousness. Local Traditional Bulgarian Cooking, sirene cheese, and eggs are all mixed together and baked in their phyllo house, rolled into a snail-like coil which is then served in slices.
    [Show full text]
  • Mexican Tripe Soup — Menudo (Pancita)
    ©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
    [Show full text]
  • Lunch Club Week 1
    Express business lunch, 9.3. – 13.3.09 Monday, 9.3.09 First courses Czech tripe soup with paprika or Chicken consommé with stuffed pancake roulade or Shopsky salad – mixed salad with crumbled feta cheese Second courses Cmunda – potato pancake with smoked pork confit and white cabbage salad or Rib eye steak Znojmo style with pickled cucumber gravy and Carlsbad style dumplings or Baked eggplant on tomato confit, gratinated with smoked Edam cheese Desserts Ricotta cream tartelette with sour cherry compote or Viennese apple strudel with vanilla sauce Tuesday, 10.03.09 First courses Kulajda – Czech sweet and sour mushroom and potato soup with poached egg dill or Beef consommé with vegetable julienne or Caesar salad Second courses Szegedin style pork – braised suckling pig belly and neck, served with Bohemian dumplings or Grilled butterfish Portuguese style With sautéed potatoes, garlic, sweet peppers, onions, parsley and olives or Risotto with oyster mushrooms, champignons and arugula Desserts Lemon meringue tarte or Czech pancakes with curd filling with berry sauce Wednesday, 11.3.09 First courses Czech lentil soup with bacon or Chicken broth with semolina dumplings or Caprese salad with balsamico honey Second courses Mixed Duck plate- roasted leg, grilled breast and potato dumplings filled with duck confit served with braised red cabbage or Vietnamese beef pho with noodles and hoi sin sauce or Spinach pancakes with mushroom filling and cheese sauce Desserts Black forest brownie with whipped cream or Crème Brûlée Thursday, 12.3.09 First courses
    [Show full text]
  • Taqueria Michocana M E X I C a N R E S T a U R a N T
    TAQUERIA MICHOCANA M E X I C A N R E S T A U R A N T 7 7 0 - 7 4 8 - 5 8 5 8 C A T E R I N G F O R A L L O C C A S I O N S / C O M I D A P A R A T O D A O C A S I O N 5 1 1 W E S T A V E C E D A R T O W N , G E O R G I A , 3 0 1 2 5 T A Q U E R I A M I C H O A C A N A . C O M TAQUERIA MICHOCANA TORTAS TACOS 2.00 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 1.50 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 2.00 CABEZA/BEEF 7.50 CABEZA/COW HEAD 1.50 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 2.00 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 2.00 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 2.00 CACHETE/ BEEF CHEEK 7.50 JAMON/HAM 2.00 POLLO/CHICKEN 6.50 POLLO/CHICKEN 1.50 CHORIZO/MEXICAN 7.50 CUBANA/CUBAN 7.50 MILANESA 6.50 CHORIZO/ MEXICAN SAUSAGE HANDMADE TORTILLAS + .50 *SUBCHARGES MAY APPLY TO ADDITIONAL ADD-ONS TOSTADAS APPETIZERS 3.00 CARNITAS/SHREDDED PORK 7.99 NACHO SUPREMO 3.00 POLLO/CHICKEN 8.99 NACHO FAJITAS 3.00 AL PASTOR/ SEASONED PORK 4.00 GUACAMOLE 3.00 ASADA/GRILLED STEAK 3.50 PICO DE GALLO 3.00 CHORIZO/MEXICAN SAUSAGE 4.00 CHEESE DIP 3.50 CEVICHE 3.50 CAMARON/SHRIMP TRADITIONAL FOODS 3.35 SOPES 3.35 GORDITAS 3.00 PUPASAS 6.50 HUARACHES TAQUERIA MICHOCANA BURRITOS QUESDILLAS 6.50 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 6.00 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 6.50 CABEZA/BEEF 7.50 CABEZA/COW HEAD 6.00 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 6.50 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 6.50 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 6.50 CACHETE/ BEEF CHEEK
    [Show full text]
  • (706) 945-1981 Beverages Giải Khát Desserts Tráng Miệng
    4300 TOWNE CENTER DR, EVANS, GA 30809 (706) 945-1981 BEVERAGES GIẢI KHÁT DESSERTS TRÁNG MIỆNG D1–Hot Espresso Coffee DE1–Sesame Balls for 2 Cà Phê Fin Nóng Bánh Cam 3.99 3.99 D2–Hot Espresso Coffee w/ Condensed Milk Cà Phê Fin Sữa Nóng DE2–Fried Banana w/ Ice Cream 3.99 Kem Chuối Chiên 6.50 D 3 – I c e d C o ff e e w / C o n d e n s e d M i l k Cà Phê Đá/ Sữa Đá 4.99 DE3–Cheesecake 3.99 D4–Unsweetened-Ice Tea Trà Đá 1.99 BEER LIST D5–Sweet Iced Tea “33” Export 4.75 Trà Đá Ngọt Singha 4.75 1.99 Tsingtao 4.75 Guinness 4.25 D6–Vietnamese Hot Jasmine Tea Pot Heineken (Extra/Light) 4.25 Bình Trà Nóng 3.50 Corona (Extra/Light) 4.25 Miller Lite 3.50 D7–Thai Tea Coors Lite 3.50 Trà Sữa Thái Michelob (Ultra/Light) 4.25 4.99 Blue Moon 4.25 Asahi 4.25 D8–Hand Squeezed Fresh Lemonade Đá Chanh Tươi Modelo 4.25 3.99 D9–Vietnamese Soy Milk Sữa Đậu Nành WINE LIST 2.95 Merlot 8.50 D10–Vietnamese Salted Lemonade Chardonnay 8.50 Đá Chanh Muối Cabernet Sauvignon 8.50 4.99 D11–Coconut Juice Nước Dừa 2.95 D12–Soft Drinks Nước Ngọt 1.99 *ITEMS MARKED WITH AN ASTERISK MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
    [Show full text]
  • Digitální Učební Materiál
    Digitální učební materiál Projekt CZ.1.07/1.5.00/34.0415 Inovujeme, inovujeme Šablona III/2 Inovace a zkvalitnění výuky prostřednictvím ICT (DUM) Tematická Polévky Společná pro celou sadu oblast DUM č. VY_32_INOVACE_CH Téma Polévky – názvy polévek 18_2_17 RVP 65-51-H/01 Kuchař – číšník Ročník 1.-3. Předmět Angličtina Zpracovala Mgr. Zoja Novotná Kdy červenec 2013 Klíčová slova Soups, ingredients, garnish, white soups, brown soups Toto dílo obsahuje citace v souladu s § 31 odst. 1 písm. c) zákona č. 121/2000 Sb., o právu autorském a může být použito výhradně při vyučování. Anotace Digitální učební materiál je určený k opakování názvů, postupů a surovin k přípravě polévek. Pomocí aktivit snadněji vtáhneme žáky do problematiky odborné angličtiny. Předmět Angličtina úzce spolupracuje s předmětem Technologie, mezipředmětové vztahy slouží k dlouhodobému zapamatování odborných výrazů a postupů v obou jazycích. Aktivity jsou voleny tak, aby podporovaly schopnost využívat získané vědomosti, upevňovat a procvičovat získané znalosti, zvyšovat schopnost rychlého rozhodování a práce ve skupině. Druh výukového zdroje: pracovní list vypracovaný ve Wordu Typ interakce: frontální Soubor název Soubor – popis obsahu 32_Ch18_2_17_Polévky- Soubor – výukový materiál zpracovaný ve Wordu, obsahuje: názvy Práce s textem – doplňování názvů polévek Otázky – suroviny v polévkách Tabulka – řazení názvů polévek do skupin Metodický list Digitální učební materiál slouží k opakování názvů, surovin a postupů pro přípravu polévek, úzce souvisí s předmětem Technologie a Potraviny a výživa. Digitální učební materiál je určen k písemnému opakování. Vyučující rozdá pracovní listy, žáci po přečtení textu plní zadané úkoly. Pracovní list je zaměřen na odbornou terminologii z oblasti Polévky. Procvičuje se znalost odborných anglických slovíček z oboru a psaní anglického textu.
    [Show full text]
  • Starters Soup
    RM STARTERS Ametis Signature Spring Roll “Yuyu Kapit” 58 crisp crab spring rolls served with sweet sour sauce Sate Lilit 40 minced chicken sate with cucumber pickles, peanut sauce Udang Galah Papaya Salad 55 seared prawn with turmeric marination and coriander, green Papaya salad Gado – Gado 25 fresh and health steam vegetables with tofu, bean cake, boiled egg and peanut sauce Tahu Isi Sayur 38 fried tofu stuffed with vegetables, served with a light peanut souce Cumi Goreng Tepung 40 crispy calamary, pickle cucumber and balinese sweet chili dip SOUP Soto Ayam 55 Indonesian chicken soup with glass nodles, shredded chicken and crispy shallot Sop Buntut 55 Indonesian clear oxtail soup with celery , potato and carrot Soto Babat 45 clear tripe soup with white radish Balinese Seafood Soup 55 mixed seafood and fish sour broth with tomato, cabbage, turmeric flavour Cramcam Ayam 35 balinese minced chicken soup, turmeric, kefir lime leaf and coconut cream broth All above price are in Indonesian thousand rupiah and subject to 21% Government tax and service charge RM MAIN COURSES Iga Babi Panggang Ametis Style 95 barbeque glazed pork ribs, cucumber, tomato ginger sauce and wedgies potato Opor Ayam Bakar 67 grilled and braised baby chicken in galangal and lemon grass sauce Udang Nenas 115 stir fried prawn tail, slice pineapple, tomato spicy sauce and crispy basil Pepes Ikan Kakap 85 balinese spiced grilled snapper in banana leaf, wok fried vegetables and sambal Seafood Laksa 65 mixed seafood, green vegetables and noodle in laksa broth Ayam Bakar Rica-Rica
    [Show full text]
  • Hangover Helpers from Around the World
    6/28/2017 | Hangover Helpers From Around the World Send to printer Close window Hangover Helpers From Around the World Try these remedies if you celebrate too much this holiday season. B R O B S O N L U T Z , M . D EUGENIA UHL PHOTOGRAPHS New Orleans may not have as many seasons as the rest of the country, but we have a season others don’t. We have a bimodal hangover season that begins in December, peaks at New Year’s Eve and then insidiously crests at Mardi Gras. I contacted mostly non­native New Orleanians to catalog what special cures and potions they packed from home. Mauritius: French lentil soup. Chef Dominique Macquet from Mauritius, an island with French and English influences Eastern Kentucky: An old Appalachian hangover cure is to pour out half of a 20­ounce Coca­Cola and refill with buttermilk. Shake well and drink in one gulp. Sarah Baird, culinary writer Ireland: My Irish Grandma Nellie always advised two cups of hot tea with condensed milk, two pieces of white toast with butter, two aspirins and then back in bed for an hour. Works every time. Inez Bucaro, New Orleans attorney blessed with both Irish and Italian grandmothers Japan: Congee with plum (a rice dish). Chef Nao of Sugiyama, New York City’s premiere Japanese food bar Colorado: Two ounces of bloody mary mixed with a 12­ounce Amber Ale and seasoned with Lea & Perrins and lemon. We call it a red fat tire. Brooke Becker, server at Restaurant R’evolution New York: Nux vomica.
    [Show full text]
  • Regular Menu
    SOUPS RED LENTIL SOUP $3.5o A Central Anatolian specialty of pureed red lentils, tomato, and spices TRIPE SOUP $4.75 A Traditional Turkish tripe soup served with vinegar dressing. SALADS SHEPHERD SALAD (Coban Salat) Diced fresh tomatoes, cucumbers, onions, and parsley served with olive oil and vinegar Small $5.95 Large $7.95 (with feta cheese $1.00 extra) MIXED-GREEN SALAD A blend of iceberg and romaine lettuce, carrots, red cabbage, tomatoes, cucumbers, and onion with olive oil and lemon dressing Small $5.75 Large $7.75 HOT APPETIZERS FALAFEL (Fried Chickpeas) $4.95 Fried patties of ground chickpeas, celery, onion, and parsley served with tahini sauce FRIED ZUCCHINI (Mucver) $5.75 Pan-fried fritter made with shredded zucchini and served with side of yogurt FRIED LIVER (Ciger) $5.50 Pan-Fried cubes of calf’s liver served with a side of onion and tomato CHEESE ROLLS (Sigara Boregi) $5.00 Fried phyllo rolls filled with feta cheese and parsley KEBABS All kebabs are served with onion, tomato, pepper, and red cabbage on a bed of rice GYRO KEBAB (Doner Kebab) $11.95 Thin slices of seasoned grilled lamb roasted on a vertical pit LAMB SHISH KEBAB (Lamb Kebab) $14.95 Char-grilled marinated tender cubes of lamb FILLET MIGNON KEBAB $17.75 Two skewers of char-grilled marinated tender cubes of filet mignon CHICKEN KEBAB (Tavuk Kebab) $11.95 Char-grilled tender cubes of marinated chicken GROUND CHICKEN KEBAB (Tavuk Adana Kebab) $11.50 Char-grilled seasoned ground chicken MEATBALLS (Kofte) $12.95 Char-grilled ground beef and lamb seasoned with spices GROUND LAMB KEBAB (Adana Kebab) $12.95 Char-grilled ground lamb and beef LAMB CHOPS (Pirzola) $22.95 Four char-grilled baby lamb chops with assorted vegetables Side order of grilled vegetables $4.50 (eggplant, mushroom, zucchini, tomato, and red pepper) Substitute rice for grilled vegetables for an additional $2.00 COMBINATIONS EPHESUS - MIXED GRILL $25.95 The mix grill consists of lamb, gyro, chicken, and ground lamb kebab.
    [Show full text]
  • Nutritional Composition of Selected Traditional Native American Foods Suzanne Parker Stluka South Dakota State University
    The Journal of Undergraduate Research Volume 2 Journal of Undergraduate Research, Volume Article 2 3: 2004 2004 Nutritional Composition of Selected Traditional Native American Foods Suzanne Parker Stluka South Dakota State University Mary Lynn Gengler South Dakota State University Follow this and additional works at: http://openprairie.sdstate.edu/jur Part of the Native American Studies Commons, and the Nutrition Commons Recommended Citation Stluka, Suzanne Parker and Gengler, Mary Lynn (2004) "Nutritional Composition of Selected Traditional Native American Foods," The Journal of Undergraduate Research: Vol. 2, Article 2. Available at: http://openprairie.sdstate.edu/jur/vol2/iss1/2 This Article is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in The ourJ nal of Undergraduate Research by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. TRADITIONAL NATIVEAMERICAN FOODS 1 Nutritional Composition of Selected Traditional Native American Foods Authors: Suzanne Parker Stiuka and Mary Lynn Gengler Faculty Sponsor: Padmanaban G. Krishnan, Ph.D.* Department: Nutrition, Food Science and Hospitality Submitted as a requirement of an Undergraduate Research Assistantship. Supported by a grant from the USDA National Research Initiative Competitive Grants Program and a SD EPSCoR Undergraduate Research Assistantship, 2004. *Author to whom correspondence should be addressed ([email protected]). ABSTRACT Food choices have changed among Native American populations. Healthy food choices are subject to lifestyles, cooking skills, nutrition knowledge and the availability of healthy foods. There is a paucity of nutritional information on traditional and cultural Native American foods.
    [Show full text]
  • Mexican Tripe Soup (Pancita/Menudo) 2 Lbs Honeycomb Tripe, Sliced Into 1” Pieces 2 Pig’S Feet 12 Cups Water 2 Bay Leaves
    Mexican Tripe Soup (Pancita/Menudo) 2 lbs honeycomb tripe, sliced into 1” pieces 2 pig’s feet 12 cups water 2 bay leaves chili paste: 6 dried guajillo chiles, stems and seeds removed 1/2 medium white onion 4 cloves garlic 1 tbsp dried oregano (more to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste 1/2 medium white onion, diced juice of 2 limes Serves six Put the feet and tripe in a large pot, and fill it with water. Boil for 10 minutes, then drain and rinse gently with cold water. Return the pieces to the pot and fill with enough water to cover everything by at least 1”, about 12 cups total. Bring everything to a boil and reduce heat to a simmer, and simmer for one hour. Be sure to scoop up any foam or fat that accumulates on the surface. After an hour, add the bay leaves and simmer until the feet just start to fall apart, about another hour. Add water as needed to keep the pieces fully submerged. As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about 1/2 cup of water, and bring to a boil. Once it starts boiling, remove the pot from the heat and let it sit for about thirty minutes. Once they are cool, blend the chiles with the onion and garlic, adding some of the water you boiled the chiles in if the paste gets too thick. Once the pig’s feet are just starting to fall apart, add the chili paste (pour it through a strainer to catch any big chunks or seeds), oregano, and cilantro, and simmer for another 30 minutes.
    [Show full text]